Greek Chicken Meatballs With Lemon and Herbs
These Greek Chicken Meatballs are tender, juicy, and full of fresh Mediterranean flavor from lemon zest, herbs, and garlic. Made with ground chicken, they’re lighter than traditional meatballs but still satisfying, with the option to bake or pan-fry depending on how you plan to serve them. Perfect for weeknight dinners, mezze-style spreads, or easy entertaining with tzatziki on the side.
Servings: 28 mini meatballs (1 tablespoon each)
Calories: 32kcal
Equipment
Ingredients
- 1 pound ground chicken
- ½ small onion grated or minced
- 2 cloves garlic minced
- ¼ cup fresh parsley finely chopped
- 1 tablespoon fresh mint finely chopped
- ¼ cup breadcrumbs use gluten-free if needed
- 1 large egg
- 2 tablespoons milk or water
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ lemon zested
- salt to taste
- ground black pepper to taste
- olive oil spray for baking or pan-frying
Instructions
- Preheat the oven to 400℉. Line a baking sheet with parchment paper and lightly spray with olive oil. (If pan-frying, see the notes.)
- In a large bowl, combine the ground chicken, grated onion, garlic, parsley, mint, breadcrumbs, egg, milk, oregano, cumin, lemon zest, salt, and pepper.1 pound ground chicken, ½ small onion, 2 cloves garlic, ¼ cup fresh parsley, 1 tablespoon fresh mint, ¼ cup breadcrumbs, 1 large egg, 2 tablespoons milk, 1 teaspoon dried oregano, ½ teaspoon ground cumin, ½ lemon, salt, ground black pepper
- Mix gently with your hands or a fork until just combined.
- Roll the mixture into small balls, about 1 inch in diameter or roughly a teaspoon each. You should get around 30.
- Bake for 15-18 minutes, flipping halfway, until golden and cooked through. If pan-frying or air-frying, see the recipe notes.
Notes
Make ahead - The meatball mixture can be mixed and shaped up to one day in advance. Store covered in the refrigerator until ready to cook.
Storage - Store cooked meatballs in an airtight container in the refrigerator for up to 5 days.
Freezing - Cooked and cooled meatballs freeze well for up to 2 months. Freeze in a single layer, then transfer to a freezer-safe container.
Reheating - Reheat gently in a skillet over medium heat or in a 325°F oven until warmed through. Avoid microwaving, which can dry out chicken meatballs.
Gluten-free option - Use gluten-free breadcrumbs or almond flour in place of regular breadcrumbs. Both options were tested and work well.
Egg-free option - The egg helps bind the meatballs, but if omitted, increase the breadcrumbs slightly and handle the mixture gently when shaping.
Protein swaps - Ground beef, lamb, or a combination can be used in place of chicken for a more traditional Greek-style meatball.
Pan-Frying - Heat 1-2 tablespoons of olive oil in a skillet over medium-high heat. Cook the meatballs in batches for 6-8 minutes, turning occasionally, until browned on all sides and cooked through.
Air-Fry - Cook the meatballs at 375°F for 10 minutes, shaking the basket halfway through, until cooked through and lightly golden.
Serving ideas - Serve with tzatziki, tucked into pita, or alongside a Greek salad or rice pilaf.
Nutrition
Serving: 1meatball | Calories: 32kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 20mg | Potassium: 101mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.3mg
